Sides · No. 42
Easy Ultra Creamy Mac and Cheese
Stovetop mac and cheese with a whole pound of white cheddar and a little cream cheese, with an optional baked version.
Serves 8Total time 30 minAmericanDinner, Side
Ingredients
- 1 pound dried pasta like elbow macaroni, shells or penne
- 5 tablespoons (70 grams) unsalted butter
- 5 tablespoons (45 grams) all-purpose flour
- 5 cups (1180 ml) milk, warmed, whole or 2% reduced fat preferred
- 1 pound white cheddar cheese, shredded
- 4 ounces cream cheese, optional
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon fresh ground black pepper
For baked mac and cheese (optional)
- Breadcrumbs, optional (amount not given)
- More shredded cheese for the top (amount not given)
Method
- Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 minute less than the package calls for. Drain.
- Meanwhile, make the creamy cheese sauce. Melt the butter in a large high-sided pot or Dutch oven over medium heat. Sprinkle the flour over the melted butter and whisk the butter and flour together and around the pan until they smell toasted and look light brown; 2 to 3 minutes.
- While whisking, pour in the warm milk. Continue to cook, constantly whisking until the sauce begins to simmer and thickens. (The sauce only thickens after it has reached a simmer.)
- Turn the heat to low then stir in the cheddar and cream cheeses, salt, and black pepper. When the sauce is smooth and velvety, stir in the cooked pasta. If the sauce looks wet/thin, don't worry, the pasta absorbs some the extra moisture as it cools. Turn the heat off, and then cover with a lid. Leave for 5 minutes, stir once more, and then serve.
Baked mac and cheese
- After adding the pasta to the cheese sauce, spoon into a large baking dish, scatter breadcrumbs (optional), and more shredded cheese on top. Bake, uncovered, in a 375-degree Fahrenheit oven until bubbling and browned on top; 25 to 30 minutes.
Original cookbook photos
Notes
- Printed from Inspired Taste (inspiredtaste.net) by Adam and Joanne Gallagher on 3/19/22. The page 1 footer shows the print URL; Source uses the regular recipe URL from page 2.
- Prep 10 min, cook 20 min, total 30 min. Makes 8 servings. The total time is for the stovetop version; baking adds 25 to 30 minutes.
- Storing (from the printed tips): keep covered in the fridge up to 3 days. To freeze, transfer to a freezer safe container and freeze up to 2 months. Bake covered at 350°F for about an hour, or thaw overnight and reheat on the stove (add a tablespoon or two of extra milk if it seems dry).
- Nutrition as printed (per serving, 1/8 of recipe): 571 calories, 31.9 g fat, 18.2 g saturated fat, 89.6 mg cholesterol, 564.7 mg sodium, 48.7 g carbs, 2 g fiber, 2.3 g sugar, 21.8 g protein. The site says these are estimates.
- Photo 2 is page 2 of the printout (nutrition).